Description
Indulgent “Croissant Delight” whisks pastry lovers into a world of buttery, flaky perfection. Crisp layers mingle with rich flavors, promising a delectable journey you’ll savor with pure culinary bliss.
Ingredients
Scale
Main Ingredients:
- 18 oz (510 g) all-purpose flour
- 1¼ cups (284 g) cold, unsalted European-style butter
- ½ cup (120 ml) cold whole milk
- ½ cup (120 ml) cold water
Dairy and Binding Ingredients:
- 3 tablespoons unsalted butter, softened
- 1 large egg
- 1 egg yolk
Seasoning Ingredients:
- ¼ cup + 1 tablespoon (55 g) granulated sugar
- 2½ teaspoons fine sea salt
- 1 tablespoon + ½ teaspoon instant yeast
- Pinch of salt
Instructions
- Craft a foundational dough mixture by blending dry ingredients in a stand mixer, gradually incorporating liquids and soft butter until a cohesive, elastic mass develops. Knead thoroughly until surface appears smooth and silky.
- Allow the dough to undergo a gentle fermentation in a draft-free environment, expanding until its volume nearly doubles. Carefully transfer to refrigeration, transforming the soft mass into a structured square.
- Prepare the butter block by slicing into uniform pieces, then flatten between parchment layers using calculated, even pressure. Ensure the butter remains consistently cool and compact.
- Strategically position the chilled butter rectangle diagonally across the rested dough, meticulously folding edges to completely envelop the butter packet, creating a seamless protective layer.
- Execute precise lamination techniques by methodically rolling the dough into an elongated rectangle, then folding into precise thirds. Return to cold storage between each manipulation to maintain structural integrity.
- Repeat the rolling and folding sequence two additional times, developing delicate, gossamer-thin layers that will create signature flaky texture.
- Transform the laminated dough into elegant triangular shapes, gently stretching and rolling from wide base to delicate point, forming classic curved croissant silhouettes.
- Allow shaped pastries a final gentle rise, enabling subtle expansion before baking to golden, crisp perfection.
Notes
- Dough preparation requires precise mixing to achieve a smooth, elastic texture that will support delicate, flaky layers.
- Chilling the dough and butter between folding stages is crucial for creating those signature buttery, separated pastry layers.
- Butter temperature matters significantly – it should be cold but pliable, allowing seamless integration without breaking through the dough.
- Folding technique (known as “turning”) develops complex, delicate layers that give croissants their distinctive light, crispy structure.
- Room temperature and humidity can dramatically affect dough performance, so work in a cool environment for best results.
- Rolling triangles requires gentle, consistent pressure to create perfect crescent shapes with even, beautiful golden-brown edges.
- Prep Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Mixing
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 246
- Sugar: 3.7 g
- Sodium: 267 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 45 mg